Denise says:

This is a delicious flavoursome soup that is thickened with rice and a hint of chilli and coconut. This cuisine is quite unique as it merges spicy Indian flavours with Chinese ingredients; often balanced with coconut milk. This soup is extremely quick to make and will make a great starter to a Thai feast! The ideal Thai meal consists of a number of small dishes shared by a group of friends. Rice is ladled on to each plate; all the dishes are put out at the same time. The Thais use spoon and fork and not chopsticks.

The perfect Thai meal should contain a balance of sweet and sour, hot and cool, fried and steamed dishes.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 4 people

Ingredients:

1 onion or 2 shallots – peeled and finely chopped
2 garlic cloves – peeled and finely chopped
1 tablespoon olive oil
1 small red chilli – seeds and veins removed, finely chopped
500g fresh baby spinach- roughly chopped
1.2 litres vegetable stock
100g basmati rice or long grain rice
Sea salt and freshly ground black pepper
100ml coconut milk

Garnish
2 tablespoons coconut milk/ cream

Method

1)Heat the olive oil in a deep saucepan. Add the finely chopped shallots or onion and garlic. Sauté together for 2 minutes until softened.
2)Add the chilli, spinach, stock and rice and seasoning. Bring to the boil and simmer for 10 minutes or until the rice is just tender.
3)Blitz the mixture together either in a blender or transfer to a liquidiser.
4)Return the soup to the saucepan and stir in the coconut milk. Taste and adjust seasoning accordingly.
5)Re heat and serve hot.

To serve the stylish way: Serve in oriental soup bowls with a twirl of coconut milk or cream.
Tagged in: Coconuts, Dinner Party, Spinach, Thai